1 large mango
1 medium red capsicum
2 Tbl cumin
juice of 1 lime
¼ bunch (about ½ cup) of cilantro leaves
1 large papaya
1 medium jalapeño pepper
3 Tbl olive oil

Peel the mango and cut the flesh away from the seed. Peel the papaya and clean away black seeds. Dice both into small cubes.

Dice the red capsicum and red onion into same size pieces.

Finely dice jalapeño and chop cilantro leaves.

Combine chopped ingredients then season with cumin, olive oil and lime juice.

It makes about 2 cups.

Allen recently became a member of RFCI. Allen suggests serving his Mango Salsa with grilled fish.

Allen Susser of Chef Allen, Miami,
Tropical Fruit News August/September 1989

DATE: January 1993

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